Description
A rich and aromatic slow cooker chicken korma made with spiced yogurt marinade and coconut milk for a tender, flavourful dinner.
Ingredients
- 175 g full-fat Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ¼ teaspoon mild or medium curry powder
- 2 teaspoons turmeric, divided
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
- 1 kg boneless, skinless chicken thighs, halved
- Salt and pepper, to season
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, minced
- 1 tablespoon olive oil, plus more if needed
- 4 tablespoons tomato paste
- 400 ml full-fat coconut milk
Instructions
1. Mix Greek yogurt with garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Season chicken lightly and coat in marinade. Marinate 30 minutes or overnight.
2. Heat olive oil in a skillet or slow cooker sauté function. Remove chicken from marinade and brown on all sides, 2–3 minutes per side. Set aside.
3. Sauté the onion, shallot, garlic, and ginger for 10 minutes until golden and fragrant.
4. Stir in reserved marinade, tomato paste, remaining teaspoon turmeric, and coconut milk. Bring to a gentle simmer.
5. Return browned chicken and juices to the slow cooker. Cover and cook on low for 6 hours or high for 3 hours.
6. Garnish with coriander, toasted almonds, or yogurt. Serve with rice or naan.
Notes
Marinate overnight for deeper flavour.
Brown chicken in batches to avoid overcrowding.
Golden aromatics are key to flavour.
Cook low for tenderness or high for a quicker option.
Serve with basmati rice or naan and garnish with fresh herbs.
Nutrition
- Serving Size: 1 portion
- Calories: 535
- Sugar: 5
- Sodium: 325
- Fat: 36
- Saturated Fat: 10
- Unsaturated Fat: 23
- Trans Fat: 0.2
- Carbohydrates: 12
- Fiber: 2
- Protein: 39
- Cholesterol: 210